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1 pack of phyllo dough, thawed
melted butter
4 c whole milk
1 c heavy cream
5 Tbsp sugar
1/2 c corn starch, mixed with 1/2 cup of water
1 Tbsp rose water
1 Tbsp orange blossom water
2 c sugar
1 c water
1/2 of a lemon's juice
1 Tbsp each of rose water & orange blossom water
1-2 stick cinnamon bark (if you do not have this, a small sprinkle of cinnamon will be ok, or you can omit this ingredient all together)

The Cook

Somayah Anderson Recipe
Lightly Salted
Akron, OH (pop. 199,110)
Member Since Jun 2012
Somayah's notes for this recipe:
Delicious middle eastern dessert, given to me by a dear friend. Trully authentic! Triangles of Phyllo Dough cooked til golden brown, filled with a delicious milk & creme sweet custard topped with sweet sticky syrup with essence of rose water & orange blossoms
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Pour milk, cream, sugar, and corn starch into pot and slowly cook, on medium heat, stirring constantly until it begins to thicken a little.

Add rose & orange blossom waters and continue to cook until custard is very thick.

Turn off from heat (if you want to transfer to another bowl this is fine but not necessary) stirring every once in a while for an hour, then put in the fridge to cool completely.
(I prefer to do it the day before just make sure you cover it before you refridgerate it)
Preheat oven to 450 degrees

make sure phyllo dough is thawed out (but still in package)
get a damp towel to keep dough covered. Take 2 or 3 sheets of dough, and "paint" with butter, then cut into 3 strips

place a large spoonful of custard on the end of it and fold the dough over. then continue to fold (side to side) so it makes a triangle shape.

Cook for about 15 minutes until golden.
For the syrup, cook all the ingredients together, bring to a boil, until it becomes slightly thick, sticky, like syrup. If using the cinnamon bark, remove from syrup. Pour over the pastry once it is finished cooking.

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user Kim Biegacki pistachyoo - Jun 18, 2012
Kim Biegacki [pistachyoo] has shared this recipe with discussion groups:
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